Indian Spiced Potato Chip Sticks. Baked, not Fried!

by Sala @ Veggie Belly on March 12, 2011

I love how simple this oven/microwave baked potato chips recipe is. All you do is cut a russet potato into think sticks, toss it in oil, salt, cayenne or chilli powder, and turmeric. Add a fer curry leaves for aroma. Bake or microwave. Yes, I said microwave! So much easier and healthier than deep fried potato chips!

You could spice up the potato chip sticks in many ways; I love the turmeric, chilli powder or cayenne powder, curry leaf combination. The curry leaves get crispy and so fragrant.

Cut the potato sticks really thin, this way they bake very quickly in the oven. Use either a mandoline or a large sharp chef’s knife to cut the potatoes into 1/8th inch slices. Stack up the slices and cut them into thin sticks. The sticks should be thinner than a pen or french fry.

Indian Spiced Baked Potato Chip Sticks Recipe

Wash and dry the potato. Peel the potato if you like. I leave the skin on because I like the texture of potato skin in my chips.

Slice the potato into 1/8th inch thick slices lengthwise using a mandoline or a large, sharp knife. Stack up the slices, and cut them lengthwise to form thin sticks, about 1/4th the thickness of a French fry.

Place the potato sticks on a kitchen towel, and gently pat dry.

In a bowl, whisk together the ghee or melted butter or oil, turmeric, chili powder, curry leaves and salt. Add the potato sticks to the bowl and toss well. Now follow one of the below methods.

Oven method – pre-heat oven to 400f. Place the seasoned potato sticks on a non-stick baking sheet or a regular baking sheet lined with parchment paper or silicone non-stick mat. Spread the potato sticks so that they are in a single layer and don’t overlap. You may need to do this in batches. Make sure they are in a single layer, this is what makes them crisp! Bake for 10 minutes or till the chips are golden and crisp. Halfway through baking, check on the chips, and remove any pieces that are already crispy and golden. Rotate the baking sheet and continue baking.

Microwave method – take a microwaveable plate and coat with a few drops of oil. Place the potato chips that have been coated in the turmeric chili ghee/oil. Spead them out into a single layer. You may need to do this in batches. Microwave on high for 2-4 minutes or until the chips are golden and crisp. Cooking time will vary depending on the microwave, so check on the chips periodically.

How creative, this looks tasty. Beautiful pics! The paper cone arrangement reminds me of the fries I used to get late at night at the time I lived in London back in the early 90s
Do you think it would work with sweet potatoes?
Cheers,
h

Thank you for posting this recipe! It sounds like an innovative way to snack on potatoes without being too complicated to do at home – and I’m sure these are much healthier than any store-bought potato chip options! I can’t wait to try these out!

I tried to make these, but they didn’t work. I made slices using a mandoline then slicing them ino stips with a knife then put them in a bowl and seasoned with my own spices. Then I baked them at 200 degrees celcius (about 400 degrees F) but they turned out sort of floppy and soft after 10 minutes even when I turned them, so I waited a bit longer. The same thing happened, except it kept getting thinner and dried out but not crisp and stick like. Any suggestions?

Hi
Lot’s of people were going to try these but as yet no results for the microwave version.
Am I the only one who doesn’t believe a microwave can brown anything! I suppose if there’s enough fat or oil they would ‘fry’ but I can’t see it ‘frying’/browning in only 2-4 mins?
has anyone got some microwave results?